Breakfast Salads: Quinoa-Berry Breakfast Bowl

Ann Pittman

July 20, 2015

Yes, that’s right—breakfast salads! They’re a thing, and they’re fantastic. If this concept is new to you, just hear me out, please. A salad in the morning is a great way to work in a serving or two of veggies (or whole grains, or fruit—more to come in this series!) right off the bat. They’re light, fresh, and balanced, preventing that all-too-familiar carb/sugar overload that’ll have you crashing an hour or two later.

For me, the breakfast salad is ideal because I’ve never been too fond of traditional breakfast foods. I just have a few guidelines for how to build a great one:

→ In general, avoid really strong flavors. A mouthful of raw garlic isn’t exactly what most folks take to first thing in the morning.

→ Be sure to include protein and fat for satiety. That protein can come in the form of an egg, a little cheese, some leftover bacon, a sprinkle of nuts, a pile of canned beans, or a bed of whole grains. Unsaturated fats (think olive and nut oils, avocado, or nuts) are ideal and go a long way to keeping you satisfied longer.

→ Keep it fast and simple. This is breakfast, after all, and on weekdays you don’t have time to fuss with a lot of prep. I’ve strived to keep things nice and easy.

→Vary the base. Sometimes, go with greens. Other days, opt for beans, whole grains, or shredded or chopped fresh veggies.

Quinoa-Blueberry Breakfast BowlHere's a great way to use up leftover cooked quinoa! A little bit of fragrant lemon rind adds just a whisper of sweetness to complement the tart-sweet berries. If you'd like a little more overt sweetness, you can add 1 teaspoon honey to the dressing (it'll add about 20 calories).

1. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place arugula in a separate bowl; drizzle with 1 teaspoon dressing, and toss to coat.2. Add quinoa and berries to bowl with dressing; toss gently to combine. Arrange arugula and quinoa mixture in a shallow bowl; top with cheese.